Wellcome Collection: Bulkeley, Elizabeth (MS.169)

There are six thinges which are spetially to be noted in preservinge, the first is to knowe when to clarifie your suger, secondly to knowe when your suger is in a thin serruppe, therdly to knowe when it is in a full seruppe, ffourthly to knowe when it is boiled to a [?] scriptus height, ffifthly to knowe when it is boyled to a candie height, and lastly to knowe when it is boyled to a castinge height, and then to knowe what heights to take your serrupe for every severall fruite, which theese six receits next followeing will direct you, both howe to knowe the boyling of your suger for preservinge, candinge, or makeinge of drie paste, of any fruites what soever, for the meaninge of your clarified suger, which is heerin sett downe, is that, if you meane to preserve your fruites with the white of an egge, to take away the drosse from it, but if you preserve with hard suger you neede not to clarify it, but disolve it into faire water, and soe boyle it into this height as you please.

The first receite how to clarifie your suger

Take a pinte of faire water, and beate the white of an eg in it till there rise a froth upon the top of it, then put a pound of suger into it, and let it boile till ther rise a scum, upon the top of your water or suger, then when the scum is hard take it of with a spoone, and straine your sirrup througe a cloth, and then your suger is clarified

you neede not to clarifie any of your suger but your powder suger but your powder suger beinge clarified will make a clearer sirrupe then your hard suger will and make the preserve to keepe his couler the better all the yeare, if you will clarifie your suger the white of one eg will serve as well to clarifie three pound of suger as one

The second receite when to knowe your suger is in a thin seruppe

When you suger is first clarified it will looke some thinge thicke coulered. then sett it to boyle and as it boileth you shall se a white scumm arise vppon the top of your sirrup, and as the white skumm doth arise take it of with a silver spoone and kepe it boilinge till there arise not skum at all vpon your suger, and then it is boiled fiting for to preserve any hard fruites, at the first puttinge into any the sirrup, as orenges, lemons poune suttranes greene walnuts, peares and such like of suckets which is of a drie sub stance, as the receits will direct you for every severall fruite howe to take the height of the serup when you putt in your fruite into preserve them, and soe you may vse them at your pleasure

The third receite howe to know when your suger is boyled to a full sirrupp

After your sugar is boiled to a thin sirrup you must you must lett it boile till it looke yellow coulered of the couler of [outor?] beare, and then it is fittinge to put any liquid fruites into preserved as you shall finde in the in the receites what fruites will serve to put into the sirrup when it is boiled to this height, and soe in pre serveinge observe but theese six receites and you canot doe amisse

When your suger is boiled to a Candie height

keepe it stirringe over the fire with a sticke, and now and then swinge the sticke from you and the suger will flic from your stick like a ffeather and then it is att a castinge height and soe use it as you please.

A Receite howe to make [diet?] bread otherwaies called prime biskett

Take eight egs both whites and yolkes and beate them in a wooden boule for the space of a quarter of an hower then put to them a pound of suger and beate them a quarter of an hower longer then put them a pound of fine flower and halfe an ounce of anniseedes, beate theese well togeather while your oven is a heatinge and when your oven is hott as for man[?] put your bread into the oven and lett it stand in an hower, then take forth, and when you have ocasion to use it cut it in slices, and [?]orie it in your oven againe and soe use it at your pleasure

If you will have your bread baked in plates, then bake it with a smaller heate and soe keepe it for your use

A Receite howe to make mackarones

Take a pound a halfe of almonds and blanch them and beate them very small with rose water then put to them a pound of suger and the yolks of foure egs and beate them togeather a quarter of an hower while your oven is aheateinge and when your oven is hott as for manchant lay yo^r mackaroons upon papers like little kakes then put them into your oven and bake them and when they are baked sett them to coole, then put them into your oven againe and drie them and soe keepe them for youse

A Receite how to make Naples biskett

Take six egges and beate them in a wooden boule a quarter of an hower then put to them a pound of suger and beate them togeather a quarter of an hower longer then put to them halfe a pound of fine flower and three graines of muske beate theese togeather whilst your oven is a heatinge, and when your oven is as hott as for maunchant put your bred into little coffins of tinne, and bake it and when it is baked sett it to coole, and then put it into your oven againe and drie it, and soe keepe for youse

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you must make your oven hotter for this bred then for your diet bred for it will rise sudenly, and if your oven be not quicke, the riseinge of your bread will breake when it baketh and yo^r bred wille [lisfy?]